Salted Egg Yolk, Golden Needle Mushroom and Chestnut XO Sauce Stir-fry

Ingredients

Instructions

1. 1

   Prepare all ingredients: beat salted egg yolks lightly, trim golden needle mushrooms and cut into 5cm lengths, halve roasted chestnuts, mince garlic, and slice dried red chilies

2. 2

   Heat oil in a wok over high heat until shimmering, add minced garlic and sliced red chilies, stir-fry for 20 seconds until fragrant

3. 3

   Add golden needle mushrooms and roasted chestnuts, stir-fry for 2 minutes until mushrooms soften slightly and begin to release moisture

4. 4

   Pour in XO sauce, fish sauce, oyster sauce, and chicken stock, stir well to combine all ingredients

5. 5

   Add the beaten salted egg yolks while gently stirring with a spatula, mixing to create a creamy sauce that coats the mushrooms and chestnuts

6. 6

   Add sugar, then pour in the cornstarch slurry and stir-fry for 1 minute until the sauce thickens and coats all ingredients evenly

7. 7

   Taste and adjust seasonings with white pepper if needed, then add spring onion pieces and toss gently to combine

8. 8

   Transfer to a serving dish immediately and serve hot over jasmine rice, garnishing with any extra spring onion pieces